Pasta Fagioli | Recipe Cart

Name: Pasta Fagioli | Recipe Cart
Total time: 45 min
Ingredients: 2 tablespoons extra virgin olive oil, plus more for serving; 4 ounces pancetta, diced; 1 medium yellow onion, finely diced; 2 medium carrots, finely diced; 2 medium ribs celery, finely diced; 2 cloves garlic, minced; 1/2 cup white wine; 6 cups low sodium chicken broth; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 (14.5 ounce) cans cannelloni beans or chickpeas (or combination), rinsed and drained; 1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine); 1 cup diced or chopped canned tomatoes, with their juices; 2 bay leaves; 1 tablespoon minced fresh rosemary; 3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine); 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving

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Pasta Fagioli with pancetta, beans, and lentils; easy recipe for 4 servings in 45 minutes. Perfect comfort food!

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Ingredients

2 tablespoons extra virgin olive oil, plus more for serving
4 ounces pancetta, diced
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
2 cloves garlic, minced
1/2 cup white wine
6 cups low sodium chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14.5 ounce) cans cannelloni beans or chickpeas (or combination), rinsed and drained
1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
1 cup diced or chopped canned tomatoes, with their juices
2 bay leaves
1 tablespoon minced fresh rosemary
3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving